We’ve come to one of my favorite dishes on the My Darling Vegan Thanksgiving tour. Yep, you’ve figured it out. A rich and creamy Sweet Potato Casserole with a crunchy pecan topping, this classic holiday dish is a must-have! Before we get into it, lets do a quick recap of what we’ve covered so far on this Thanksgiving tour.

So far, there has been:

I’ve got another week and a half of recipes coming your way, but before we get too ahead of ourselves, lets give a little love to my friend, the sweet potato.

Truth be told, I was NOT a fan of sweet potato casserole growing up. It was one of those Thanksgiving side dishes that remained untouched on my plate along with the dried-out turkey that I never understood why anyone liked, let alone created a holiday around. But, that is a whole other story.

After swearing off sweet potato casserole my entire childhood, I decided to give it another try at a vegan Friendsgiving I was part of years before I went vegan. As you can imagine how the story goes, I fell in love – hey, it’s not the first time I’ve fallen in love with food – with vegan sweet potato casserole.

How did something I disliked for SO long suddenly become SO good.

I’d like to believe it’s because vegan ALWAYS makes things better .

You’re going to love this vegan sweet potato casserole, a veganized version of the classic dish you grew up eating (or, if you’re like me, avoiding) on the holidays. The sweet potatoes are whipped up with vegan butter and non-dairy milk using an immersion blender for the creamiest richest sweet potato base. Then the creamiest richest sweet potatoes are topped with a sweet crunchy cinnamon-y pecan topping that is oh, so good. My friends, it tastes like candy.

I simply cannot make sense of how I ever disliking this wonderful, incredible, creamy, and delicious Thanksgiving side?

In a large saucepan, brings 8 cups of water to a boil. While water is heating up, peel and chop the sweet potatoes into 1/2" inch cubes. Place in boiling water and boil for about 10 minutes until potatoes can be easily pierced with a fork.

While potatoes are cooking, prepare the pecan crust. Place pecans, flour, sugar, cinnamon, and salt in a food processor and pulse a few times to combine. Once pecans have broken into uniform pieces, add the melted butter while the motor still running. Pulse a few more times until the the crust is fully hydrated. Set aside.

Drain the water from the cooked sweet potatoes and let cool 10 minutes. Mash potatoes with a masher or large fork. Add the remaining sweet potato ingredients and blend together with an immersion blender.

Transfer to a 2 quart casserole dish, top evenly with the pecan topping, and bake for 20-25 minutes until topping is golden brown.

Remove from heat and let cool 10 minutes before serving.

Nutrition Facts

Vegan Sweet Potato Casserole

Amount Per Serving

Calories 271Calories from Fat 99

% Daily Value*

Total Fat 11g17%

Saturated Fat 1g5%

Sodium 329mg14%

Potassium 419mg12%

Total Carbohydrates 39g13%

Dietary Fiber 4g16%

Sugars 18g

Protein 3g6%

Vitamin A289.6%

Vitamin C4.2%

Calcium7.4%

Iron7.1%

* Percent Daily Values are based on a 2000 calorie diet.

If you give this recipe a try, let us know what you think in the comments below. Or snap a photo and share it on Instagram. Make sure to tag@mydarlingveganso I can see your creations!

Thanks for sharing this…it sounds lovely. I would like to make it but wondering if I could make it ahead. Perhaps up to the baking step? With my old, non-vegan recipe, I was able to do that. Wondering if you’ve tried that?

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